This banana coffee cake is a terrific way to use up any rip bananas sitting around. The cake is moist and fluffy with terrific banana flavor and hints of cinnamon. The streusel topping is not to be overdone; crispy sweet streusel piled high on the cake. It’s perfection in every bite.
It isn’t out of the norm for me to have a bunch of bananas sitting on my counter at any given time. My family is truly hit or miss as to whether the bananas will be devoured before they are the perfect ripeness for whipping up a baked good.
More times than not, I typically have at least two bananas that are anxiously awaiting me to use them in some sort of baked good. Banana bread is easy and typically my go-to, but this time I opted to go a different route.
Coffee cake!
I’m an avid lovers of all things with streusel. But, honestly, what’s not to love? Sweet, crunchy, buttery goodness piled high on a fluffy sweet bread. It’s perfection!
I think a coffee cake is only as good as it’s streusel. It’s honestly the best thing about coffee cakes. It’s a great way to eat a big, sugary topped piece of cake for breakfast and have zero guilt! Am I right?!?
So, when I started creating this recipe streusel was a definite priority. But, that can needed to be delish too. I mean it’s a fine balance. It’s needs to be moist, have enough flavor to hold it’s own without being overpowering and it can’t be overly sweet.
I’m pretty sure this banana coffee cake is the perfect balance. It has an amazing banana flavor with a hint of cinnamon. It’s flavorful, delicious and moist without being overpowering. Then there’s the streusel.
It may seem like a lot when you’re making it, but trust me. You need every last morsel of this goodness It’s sweet, buttery, crunchy and truly sets off all the flavors.
While this banana coffee cake is always a great option for breakfast; it’s perfect for brunch, holiday breakfasts and even dessert. It’s a simple recipe but packed with so much flavor and is a definite crowd pleaser!
Looking for more ways to use up bananas?
Check out some of these other banana recipes–
- Banana Cream Pie
- Bananas Foster Bread
- Cream Cheese Banana Bread
- Banana Peanut Butter Chocolate Chip Banana Cookies
- Roasted Banana Cinnamon Rolls with Maple Frosting
Banana Coffee Cake
This banana coffee cake is a great way to use up any ripe bananas you have sitting around. Moist and fluffy cake banana flavored cake with hints cinnamon and tangy sour cream then piled high with delicious and buttery crunchy streusel.
Ingredients
For the Cake-
- 1 1/2 Cup flour
- 1 Tsp baking powder
- 1 Tsp baking soda
- 1/2 Tsp salt
- 1/2 Tsp cinnamon
- 3/4 Cup mashed bananas (I used 3 small bananas)
- 1/2 Cup sugar
- 1/4 Cup brown sugar
- 1/3 Cup sour cream
- 1/4 Cup + 2 Tbsp oil
- 1 Egg
- 1 Tsp vanilla
For the filling-
- 1 Tsp cinnamon
- 1 Tbsp brown sugar
- 1 Tbsp sugar
For the Streusel-
- 3/4 Cup Flour
- 1/3 Cup brown sugar
- 2 Tbsp sugar
- 1 Tsp cinnamon
- 1/3 Cup walnuts, optional
- 6 Tbsp unsalted butter, room temperature
Instructions
- Preheat ovent o 350. Line a 9x9 pan with parchment paper. Set aside.
- In a bowl combine flour, baking powder, baking soda, salt and cinnamon and whisk to combine. Make a well in the center. Set aside.
- In a separate bowl combine bananas, sugar, brown sugar, sour cream, oil, egg and vanilla and whisk to combine.
- Pour the banana mixture in the well of the dry mixture. Gently whisk to combine.
For the filling-
- Combine cinnamon, sugar and brown sugar in a small bowl and stir to combine.
For the streusel-
- Combine all ingredients in a bowl, except walnuts. Using a fork, mash the ingredients together until crumbly.
- Roughly chop the walnuts. Add the walnuts*, if using, and mix into the mixture.
To assemble-
- Pour half the batter in the prepared baking dish. Sprinkle the filling mixture evenly over the batter. Spoon the remaining batter evenly over the filling mixture. Top with the streusel.
- Place in the preheated oven and bake for 30-45 minutes, until a toothpick inserted comes out clean and the top doesn't wiggle when moved.
- Remove from oven and allow to cool slightly before cutting.
Notes
*When making any baked good with bananas, the spottier the banana the better. This is going to give a sweet, bold banana flavor.
*When mixing the batter, it's best to mix the dry ingredients in one bowl and wet ingredients in another. Gently fold the wet and dry ingredients together, being sure not to overwork the batter.
*Do not over mix the streusel, it will become a paste and not get that crumble you're going for. I used room temperature butter, but you can also heat in the microwave for a few seconds to soften it up a bit.
*Using nuts in the streusel is optional. If you don't like walnuts, pecans or almonds would work well too.
Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 387Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 46mgSodium: 340mgCarbohydrates: 58gFiber: 2gSugar: 31gProtein: 5g
Nutrition is gathered and calculated based on the ingredients used by Nutritionix. Nutrition can vary for a recipe based on numerous factors such as precision of the measurements, brands of products, freshness of ingredients or the source of the nutritional data.
Leave a Reply